Parmesan Pumpkin and Zucchini Muffins

Parmesan Pumpkin and Zucchini Muffins

200g pumpkin
2 cups (250g) SR flour
1/2 teaspoon baking powder
3/4 cup (75g) grated parmesan cheese
1 zucchini grated
125g butter melted and cooled
1 egg
200ml milk
1tablespoon sesame seeds
2/3 extra tablespoons of grated parmesan

Heat oven to 190 C (375 F/gas 5).
Line muffin tin.
Cook and cool pumpkin mash.
Sift flour and baking powder then add parmesan.
Make a well in centre.
Place pumpkin zucchini and butter in a separate bowl.
Beat egg and milk together.
Pour into pumpkin mixture.
Mix.
Pour into the well in dry ingredients.
Fold gently until just combined batter should be lumpy.
Divide into muffin tin and sprinkle with sesame seeds and remaining cheese.
Bake for 35 mins or until skewer is clean cool 5 mins transfer to wire rack.

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